Puerto Rican Rice & Shrimps Soup Recipe (Asopao de Camarones) [Episode 194]
17.5 هزار بار بازدید -
7 سال پیش
-
Asopao de Camarones is one
Asopao de Camarones is one of Puerto Rican’s most beloved comfort foods. It is easy to make and so delicious! I am using simple ingredients, but still… full of flavor and awesomeness! This soup is usually served with “tostones” or fried green plantains.
Ingredients for serving 6-8 portions:
1-cup or 233g of medium white rice
1 large potato cut in small bite pieces
4 cups (1-litre or 1000mL) chicken broth
4 cups (1-litre or 1000mL) hot water
2 pounds of 907g uncooked and cleaned medium shrimps
1 large diced onion
2 tbsps. or 30mL olive oil
Salt to taste
Sofrito:
6 mini-sweet peppers (if you don’t have mini-sweet peppers, use the whole cubanero pepper instead)
½ diced cubanero green pepper
3 long culantro leaves (or a bunch of cilantro leaves, about ¼ of a cup diced)
5 ounces or 162g salted ham (cooking ham; or you can substitute with salami sausage)
2 tablespoons or 30mL olive oil
Mix the sofrito ingredients with 2 tbsps. olive oil in the blender until forming a paste.
In a large pot or Dutch oven, heat 2 tbsp. olive oil and fry the salted ham until brown.
Add the onions to the fried ham and let them become translucent (about 5 minutes).
Add the sofrito paste to the onions and ham mixture, mix well and cook for about 2 minutes.
Add the tomato sauce, mix.
Add the potatoes.
Add the chicken broth and let it boil; once boiling, cover and lower the temperature to medium and let it simmer until the potatoes are tender (about 12 to 15 minutes, depending how big the potatoes were cut)
Uncover, raise the temperature to high and add the white rice to the pot.
Add the shrimps.
Add 4 cups of hot water. Mix well.
Let the mixture boil; once is boiling, cover, lower the temperature to low and let it cook for about 20 minutes or until the rice is completely cooked.
Serve.
BUEN PROVECHO!
SOUNDTRACK: Mi Borinquen; by Doug Maxwell and Jimmy Fontanez; Jazz & Blues; YouTube Audio Library
Luz D Maldonado
PO Box 52299
Toa Baja PR 00950-2299
[email protected]
[email protected]
Ingredients for serving 6-8 portions:
1-cup or 233g of medium white rice
1 large potato cut in small bite pieces
4 cups (1-litre or 1000mL) chicken broth
4 cups (1-litre or 1000mL) hot water
2 pounds of 907g uncooked and cleaned medium shrimps
1 large diced onion
2 tbsps. or 30mL olive oil
Salt to taste
Sofrito:
6 mini-sweet peppers (if you don’t have mini-sweet peppers, use the whole cubanero pepper instead)
½ diced cubanero green pepper
3 long culantro leaves (or a bunch of cilantro leaves, about ¼ of a cup diced)
5 ounces or 162g salted ham (cooking ham; or you can substitute with salami sausage)
2 tablespoons or 30mL olive oil
Mix the sofrito ingredients with 2 tbsps. olive oil in the blender until forming a paste.
In a large pot or Dutch oven, heat 2 tbsp. olive oil and fry the salted ham until brown.
Add the onions to the fried ham and let them become translucent (about 5 minutes).
Add the sofrito paste to the onions and ham mixture, mix well and cook for about 2 minutes.
Add the tomato sauce, mix.
Add the potatoes.
Add the chicken broth and let it boil; once boiling, cover and lower the temperature to medium and let it simmer until the potatoes are tender (about 12 to 15 minutes, depending how big the potatoes were cut)
Uncover, raise the temperature to high and add the white rice to the pot.
Add the shrimps.
Add 4 cups of hot water. Mix well.
Let the mixture boil; once is boiling, cover, lower the temperature to low and let it cook for about 20 minutes or until the rice is completely cooked.
Serve.
BUEN PROVECHO!
SOUNDTRACK: Mi Borinquen; by Doug Maxwell and Jimmy Fontanez; Jazz & Blues; YouTube Audio Library
Luz D Maldonado
PO Box 52299
Toa Baja PR 00950-2299
[email protected]
[email protected]
7 سال پیش
در تاریخ 1395/12/11 منتشر شده
است.
17,545
بـار بازدید شده